Recipe courtesy of Omar Parra and Omayra Vallejo

Lime Chicken Tacos

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 15 min
  • Yield: 8 tacos
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Juice and zest of 2 limes

2 cloves garlic, minced 

1 tablespoon sugar

2 teaspoons dried oregano

1 teaspoon ground cinnamon 

1 teaspoon ground cumin 

1 teaspoon salt 

1 teaspoon ground black pepper 

1/2 teaspoon cayenne pepper 

1/2 teaspoon sweet paprika

3 tablespoons olive oil

3 boneless, skinless chicken breasts, cut into 1/4-inch-thick strips

3 bell peppers (red, yellow or orange), stemmed, seeded and very thinly sliced

1 large white onion, halved and thinly sliced

Eight 6- to 8-inch flour tortillas, warmed if possible 1/4 cup chopped fresh cilantro leaves

Sour cream, optional 

Hot sauce, optional


  1. Combine the lime juice and zest, garlic, sugar, oregano, cinnamon, cumin, salt, pepper cayenne, paprika and 2 tablespoons oil in a large bowl. Add the chicken to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  2. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Cook, tossing occasionally, until the chicken starts to brown, 5 to 6 minutes. Add the bell peppers and onion and cook for until the vegetables are tender, 3 to 4 minutes more. Divide the chicken, peppers and onion equally among the eight tortillas. Garnish with the cilantro, sour cream and hot sauce, if using.

Cook’s Note

Instead of using tortillas for the tacos, try wrapping the chicken, peppers and onion in large Boston lettuce leaves.

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